Personally the way I peel garlic more quickly is to let them soak in warm water while I am chopping up other things, by the time I've finished that, the "skin" peels right off with minimal effort. I learned this from a Chinese style cooking channel and it has helped me a lot, as I usually use quite a bit of garlic in my cooking.
My tip for peeling: bang with the flat of a chef's knife, just a little to loosen it a bit but not break it up. Then almost cut off the root leaving the skin still attached, then do the same to the tip, then peel away from the root and it all just comes off in a shell. For mincing, just use the back of the knife as if you were slicing it, it almost liquifies it.
Same.... I do that exactly the way u said and I thought it was very common until I found the bang the whole garlic one to be the most common... Still great tip to peel of a garlic
Garlic powder is quite different from normal garlic. You would use it differently and because of the way its made it has an entirely different flavour profile
I love that you mentioned that the shaking method will cause you to have two dirty and stinky bowls that will be needed to put into the dishwasher where they gonna take up a lot of space... Real recognizes real, man! 💪
They should come up with a device - a basin, of sorts, that's big enough to put the bowls in - with running water, so you can wash the bowls by hand. Someone should invent this. I bet it would catch on.
The last time that I needed whole peeled garlic cloves, I wanted to try the two bowl method. I couldn't find two similarly sized bowls, so I put the garlic in a medium-large (maybe 6 x 10 x 2 inches) piece of tupperware like storage container and shook it with the top attached. It worked really well and only required one hand to shake it.
Yeah, bowls are unnecessarily huge. It works great with an old pesto glass (basically tiny in comparison). And you don't get stinky hands (which you can get rid of easily by rubbing them over the metal in your sink for some reason).
One thing I saw on Sorted a couple weeks ago that I've started doing, similar reasoning as your garlic press method: If I need minced/grated garlic, don't peel at all. Hold the root end and take it directly to the grater. The paper will peel back as the garlic goes through leaving nicely grated garlic on one side and the peel of the garlic on the other. Was quite amazed the first time I did it and it worked.
*WHY USE A BOWL WHEN YOU ALREADY HAVE AN EMPTY BOTTLE OF WHITE WINE?* *NOT ONLY ARE YOU SOAKING THE GARLIC IN A FLAVOURFULL LIQUID YOU CAN ALSO LEAVE ALL THE GARBAGE IN THERE WHEN YOU THROW IT OUT!*
I really appreciate how you review so many different cooking techniques in one video. And your emphasis on keeping it simple for the home cook is so cool. Keep it up man.
Thank you for showing the pros and cons of ways in preparing garlic for cooking. Excellent video coming from an everyday user, talking in a common folks language, that the viewer can understand. You gave viewers a choice whether they want to make the job simple or complex. I was able to pass on this subject video to a friend having problems in using homegrown garlic for cooking.
I use the smash with knife method most often. However, for large amounts I use the 2 bowl method. This works really well for me as I use 2 plastic bowls which are not too big, but big enough to have a lot of volume for which the cloves can move around in. And yes it requires a large amount of shaking, but in the end saves a lot of time.
If you need large quantities, cut the root and the tip directly from the head with a sharp knife (it needs to be pretty sharp) then smash the whole head with the side of the knife, don't use much force or garlic is going to fly off in all directions.
Yes, finally! Thank you! I've had enough of people watching me bash my garlic with the back of the knife and looking at me like I'm crazy. It is the best and the only good way there is to peel garlic. If I wanna slice it I'll bash it gently, and If I'm really doing a big batch I'll put a few simultaneously and give the whole knife a few bashes.
@@69elchupacabra69 I recommend using your weight to slowly smoosh it to get the skin off (I think it comes off way easier than crushing it), but hitting the knife shouldn't hurt! You can just make a fist and bounce it off the knife, like banging on a table - just make sure the handle's out of the way so the knife blade can go flat It ~sounds~ worse than it is because of the noise of the entire blade hitting the surface at once, but it's like knocking on a door - your hand just bounces off so it doesn't hurt. It's a great way to crush things quickly! Usually way more force than leaning on it too
@@ramue5749 How much garlic does a recipe need? Why do people act like garlic is uniquely difficult, it's like one of the easiest things you're ever going to peel in prep.
The silicone tube method really is the best. Every time I use mine with a guest around they marvel at its ingenuity. Easy, painless, doesn't stink up your hands.
For a lot of recipes you don't need to peel _or_ press. For example if it's getting cooked a long time it'll all break down anyway, so you can literally just dump the whole cloves skin and all and they'll separate. Zero mess. You just have to fish out the skins later, and mash the now soft garlic against the side of the pan if you want. Another thing I like to do is for example when making steak just roast some garlic cloves right along in the same pan. The papery skin will protect the garlic from burning and you'll get close to zero effort roasted garlic paste.
"Begging the question" has meant "raising the question" for about as long as the phrase itself has existed. The other meaning, that of assuming the conclusion, is actually a mistranslation from the latin "petitio principii", which actually means "assuming the initial point". So while "raising the question" is doubtless correct, you don't have to thank anyone for using it instead of the equally correct "begging the question". You should, however, avoid using the mistranslation since it's a confusing mistake to start with.
For the "between two bowls" method, I like to use a Tupperware container. There's plenty of room for the cloves to shake about, and the lid is secure so you can shake with one hand pretty easily; really get the velocity up much higher than if you had to hold two bowls together and generate no centrifugal force becaue you're using both hands.
@@Kakaragi I dunno, the way I crush it and the way I shake it... It's better to crush 5 or so cloves. But when I need 20 or more, I like to shake it. Also, shaking the cloves keeps them more intact, and that matters sometimes, if you're not mincing the garlic
It's very easy to get the smell of garlic (and onions, leeks, shallots, etc) off your hands: simply touch the smelly hand to anything made of stainless steel (like your knife or a spoon) while running both under cold water. Works like magic. Instant chemical reaction that leaves no trace.
For the shaking method, I find it works best to put them in a long rubbermaid container, the kind with the hard plastic or glass, then shake it on its side so gravity does a lot of the work getting the garlic from one side to the other. You don't have to shake as hard since the gravity itself helps out.
Personally, I use the sleeve method to peel the garlic and I cut the bottom root off first. THEN I use the garlic press which I think is MUCH faster and better than chopping because it reduces the garlic to smaller particles. Your grandmother AND great-grandmothers would think we are both being ridiculous, because they'd just quickly peel it with a paring knife and then chop it with the same knife into relatively large pieces while chatting with whichever members of the family were in the kitchen.
Props to your improved editing and camerawork! People used to think your camera was too close to your face and that your videos ended too abruptly. Both of these things have been fixed in this video. You really are becoming one of my favourite TH-camrs lately.
Lighting tip: keep it at a 45 degree angle both on your horizon and vertical scope. The lighting in this vid is far to frontal. Great job, though, keep up the good work!!
#5 (0:20). For a party trick, I have a deba knife that would be perfect for Glen's method, in theory. Core it like a tomato. If I get good at it, I might _briefly_ impress my in-laws. 😌 #4 (1:21). Bash and nuke. For taking out frustration, without garlic flying everywhere, might I recommend a big steel bowl, a Dutch oven, or some other wide pan with high walls? Also, try a wooden mallet, or punch it if you're a badass. I also recommend the bash for quickly removing most of the root, before even starting these other peeling techniques. #3 (2:34). Shaking. Looks good. I wonder if wet cloves would also peel faster, letting the skins stick to the walls. #2 (3:51). Rolling. Rubber gloves? Rolling a big rubber mat across a cutting board, or in a sheet pan, might also allow you to do multiples at once. I'd also try it wet. #1 (4:21). Knife smash. I wonder if smashing between two boards would have the same effect. Downside is the damage; if you're not using the garlic immediately, it will start to degrade. Honorable mention: I found that warm water and well-fitting rubber/latex gloves worked pretty well, making them my second best method for keeping cloves intact, without even slightly cutting them at the root. Also kept the smell off my hands. #0. In my kitchen at work though, we started ordering gallons of peeled garlic, once we started doing enough volume to make it worth not peeling by hand. I wonder if the company uses machines. 🤔 (I looked it up. Peeling machines absolutely exist, both wet and dry versions.) Thanks Adam for the video! I learned a lot! And anyone who read this far, thank you too. 😅
The unlisted sixth option is to cut both ends off of the clove, but do it "bluntlly" ; as in, try not to cut throught ALL the way. This will leave a little tear, almost as a starter, and you can take the whole skin off whole. I do this very regularly. If its tough, then I do 1 (the knife smash thing)
Adam, I believe the salt trick is only useful when you are going for a very fine mince. You add the salt when the pieces are smaller than you had it. Then you smush the knife on the mince to organize it into a slab so when you continue to mince, the garlic stays in a neat pile and you get a more efficient pass. Love your vids btw
I always just take one clove at a time, grip both ends with my fingers and _twist_ it, and that usually pops enough of the skin off that peeling it becomes child's play. Still takes a while to peel a LOT but it's painless and doesn't require any extra tools.
Putting the unpeeled clove in the garlic press has been the best cooking tip I've ever received by far. It's so useful. It makes the press easier to clean too
I usually twist each clove with my fingers and thumbs. It works great in most cases, and your hands don't smell like garlic. It takes like 3-5 seconds for each clove. It's great for home cooking since I rarely use more than 4-5 cloves.
I press a clove with the heel of my hand until I hear/feel a slight snap, Then snip the root end off. Most of the time like 90% the skin comes off nice and easy.
Garlic's one of those things I like to just do by hand until it's peeled. I guess If I'm rushed, I'll break off the needed cloves and snip the tips on both ends, then peel. It's not that hard, and you know it's frosh, plus I'm quite convinced it gives my other foods I process afterwards some flav.
That’s great, but chances are that garlic was peeled by prisoners in China. Their fingernails break right away, so they end up using their teeth to crack them. Enjoy!
I have always nipped the stem end. whacked good with the knife side, pull off and mince Apparently, the "crushing" is important to release the stink a press is good because some garlics have a strong fibre mass that can cause heartburn sometimes love the channel
When using salt as an abrasive, you're right, it does draw out the essential oils in the garlic, which is where all the flavor is. However, it also does really break the garlic up into smaller pieces, and will break it down into a full-on paste if you do it enough. Honestly, you didn't get a very good result here because you didn't use enough salt.
Before watching the video I want to say that nothing beats simply smashing the glove with the flat side of the knife. It pops right out. I started cooking at 7 and I'm now 29; and it works well enough that for my entire life, I've never even considered needing another method.
Hey Adam! I just recently started watching your videos and was wondering what you'd think of my garlic mincing method... What I do is treat it like a larger allium, basically using the same method one uses to chop an onion, but on a smaller scale. But then I was curious, if the garlic isn't being smashed, then is that allicin all going to present in the same way? Would it make a difference in taste? Love your videos, and thank you for what you do!
I normally use the bashing with a knife method if I'm mincing the garlic but if I want the clove whole I normally cut 90% of the way through on the root end(so that it's basically just the skin left underneath the knife)and then peel the clove up leaving the skin on the board side attached to the root end, If you do it well you can get the skin off in one peel.
Grinding the minced garlic with salt with the side of a knife does work but it takes more time then you demonstrated. Basically if you don't have a micro plane, mortar and pestle or garlic press to make garlic paste then use the salt and knife side. Worked like a charm for me.
For the salt paste technique, it really helps grind the garlic if you are using a wooden, bamboo, or the ubiquitous restaurant style plastic cutting board that has a bit of texture to it. That way the minced pieces are held in place by the board’s grippy texture. And bonus tip; you should not use a very hard cutting board made of glass, or marble, or similar very hard material. This will dull your knives very quickly! With cold season upon us, raw garlic “pickled” in honey for a week or more at room temp retains the allicin, (which is a very potent antimicrobial for fighting bugs), while making eating raw garlic much more tolerable. You can also use the infused honey in a warm drink. It’s nature’s antibiotic! The tubes are full of garlic honey how to videos.
...or, buy a 3pd bag of pre-peeled garlic at Sam's Club. After I take-off the ends, I slice it with my KitchenAid attachment, dehydrate it, and make my own delicious garlic powder. It goes on practically everything - sparingly. My Italian Nona would be proud. Love your videos!!
I've never had an issue with just squashing the clove under a knife or with my had, cutting off the root bit (sometimes don't even need to do that), then just pull the skin off from the tip at the top of the clove. Usually pops right off.
If you want full cloves, instead of smashing your hand down on it, put the heel of a chef's knife on it and press firmly (or tap firmly but gently) with the heel of your hand. This will loosen the "paper", and when you cut through the base of the clove to the paper the other side, you can leave the knife pinning the paper on the underside of the clove, and pull the clove away. It either comes out freely, or you have a small easy peel to do at that point. It's like peeling an onion, when you cut through the top and tail and pull away the skin to make it easier to peel.
My favourite garlic peeling trick is to put them in the oven with a whole chook or a leg of lamb for a couple of hours. The garlic softens nicely, and you can squeeze directly into your mouth. Delicious.
I came up with my own method since I use fresh garlic every day. You just hold each end of the clove (pinch the root end between your thumb and forefinger with one hand and pinch the other end of the garlic in the same way with your other hand. Then twist back and forth. The garlic stays whole, it doesn't hurt your hands, you're not exhausted from shaking it, and it's not partially cooked. I don't like using a garlic press because I often get garlic with rotting bits and mold between the layers so I sometimes need to cut out parts and wash before using.
I put a whole Costco sized bag of garlic in a fine hole mess bag and tumble in the dryer on "no heat" setting. This methods beats the skins off. Then I press all the garlic and put in a zip lock gallon bag. I flatten the garlic throughout the bag and roll it up and store in the freezer. When I need some garlic, I remove bag from freezer and snap some frozen garlic from the thin frozen garlic sheet. It can be thrown into sauces or pans right away or let it defrost a bit if you need it for a dressing. This method retains full garlic flavor and pressed garlic is always handy with no mess. Easy!
Mince garlic is another pain adding to peel one. Just bought Garlic Twister, it is fantastic! First use it to smash on a clove, its peel comes off easily, then put 3-4 cloves inside it, minced garlic ready in seconds. No touch garlic no smell on your hands.
I peel a lot of garlic for my restaurant (sometimes 20 or 30 heads at once) and since we use different types of garlic for different recipes (don't f***k with garlic in the south of France), it's not always possible to buy pre-peeled garlic. I've tried many technics throughout the years and what works best for me is to cut the root part, and dip in warm water. After about 10 minutes, a simple squeeze between 2 fingers will get the cloves out of the skin cleanly and very fast. It works with the large cloves as well as the tiny ones. If you want to pre-peel a lot of garlic in advance (for the whole week for example), avoid breaking the cloves and preserve them in olive oil, it won't affect the taste of the garlic much but it will slightly flavor the oil which you can then use for dressing or roasting. You can keep them for over a week before they start weakening in taste. If you leave them in oil for several weeks, you can eat them like candies. If it's late in the season and the garlic is old and has a sprout inside the clove (it's usualy the case at the end of winter, begining of spring), in that case, smashing it with a knife will allow easy removal of both the peel and the sprout. But that is more time and effort consuming and since the cloves are broken, you'll have to use them right away.
I've cracked knife handles (and dented several more) with #1. Also, using a jar to shake simplifies things and speeds things up. However, it works best with just a few at a time and they all become more perishable in the process, since it bruises them. However, if you need two heads done, you can do it in two or three jars of shaken cloves. I prefer to squeeze the clove between my fingers. I love the way it makes my hands smell.
I just invented a garlic press that's big enough to fit a whole head of garlic in at once. It's sold under the name Potato Ricer. No need to peel separate cloves. BOOM JOB DONE.
Smash it with a bottle of White wine.
nah, put it in an empty white wine bottle that you used to cook *recipe* and shake it hard
Then pop it in the freezer in an icetray.
And some chicken bouillon
Those glass shards might add some sharp taste to the garlic
Season it
Thanks for the shout out! I'll agree - they way I 'peel' garlic 90% of the time is just use a garlic press right into the pot.
Gang you a GOAT bro
Two of my favorite TH-cam channels coming together! Happy Canada Day!
@@witch2019 Thank You!
@@959porsche Thanks a lot!
You'r amazing :)
1:37 i was lowkey expecting the garlic to turn into rice... i watch too much YSAC lmao
a true man of jokes
Shit too much pressure
We need a YSAC, BWB and AR collab right NOW
Eric Amorelli Also add Alex French Guy
Newto ... Why would they need a copyright lawyer?
Personally the way I peel garlic more quickly is to let them soak in warm water while I am chopping up other things, by the time I've finished that, the "skin" peels right off with minimal effort. I learned this from a Chinese style cooking channel and it has helped me a lot, as I usually use quite a bit of garlic in my cooking.
My tip for peeling: bang with the flat of a chef's knife, just a little to loosen it a bit but not break it up. Then almost cut off the root leaving the skin still attached, then do the same to the tip, then peel away from the root and it all just comes off in a shell.
For mincing, just use the back of the knife as if you were slicing it, it almost liquifies it.
Same.... I do that exactly the way u said and I thought it was very common until I found the bang the whole garlic one to be the most common... Still great tip to peel of a garlic
@@omkar2894 I recently discovered an even better way! Just twist the crap out of it and the skins fall right off, by FAR the easiest method, try it :)
@@danielhenderson7050 Hmm twisting the whole garlic clove?
@@omkar2894 Yep, like your giving it a Chinese burn :) back and forth. Very reliable for me.
Same
In your upcoming garlic taste test you should also include garlic powder in the experiment, not just jarred garlic v fresh.
Adam needs to see this comment. In our country we don't have jarred garlics.
We have 3 options:
Fresh garlic
Garlic powder
Garlic paste
There are also frozen garlic "trays" (like an ice cube tray, but smaller) that would be interesting to try.
Garlic powder is quite different from normal garlic. You would use it differently and because of the way its made it has an entirely different flavour profile
what about a container of pre-peeled garlic? That's what we normally buy.
@@matekalmannagy6945 In Italy we just have fresh garlic and I honestly don't understand why someone should choose another option from fresh
I love that you mentioned that the shaking method will cause you to have two dirty and stinky bowls that will be needed to put into the dishwasher where they gonna take up a lot of space... Real recognizes real, man! 💪
If only there was some trick to getting bowls clean without using a dishwasher...hmm.
@@Tmanaz480 K, now you have two big bowls you have to hand wash on top of all the other items lol
@@Tmanaz480 the trick is don't dirty them in the first place.
@@retropulse03 wet paper towel, wipe, all good.
They should come up with a device - a basin, of sorts, that's big enough to put the bowls in - with running water, so you can wash the bowls by hand. Someone should invent this. I bet it would catch on.
The last time that I needed whole peeled garlic cloves, I wanted to try the two bowl method. I couldn't find two similarly sized bowls, so I put the garlic in a medium-large (maybe 6 x 10 x 2 inches) piece of tupperware like storage container and shook it with the top attached. It worked really well and only required one hand to shake it.
Yeah, bowls are unnecessarily huge. It works great with an old pesto glass (basically tiny in comparison). And you don't get stinky hands (which you can get rid of easily by rubbing them over the metal in your sink for some reason).
I think the grippy plastic helps a lot.
One thing I saw on Sorted a couple weeks ago that I've started doing, similar reasoning as your garlic press method: If I need minced/grated garlic, don't peel at all. Hold the root end and take it directly to the grater. The paper will peel back as the garlic goes through leaving nicely grated garlic on one side and the peel of the garlic on the other. Was quite amazed the first time I did it and it worked.
Wait.. you *peel* your garlic before inhaling it?
I thought you stick the whole thing up your ass
Inhaling? Normal people eat it through their ear
I heard you should season the bowl so I make sure to eat a large amount of garlic before releasing my bowels.
Yall eat your garlic crust on or off?
Reeze ✓ but isn’t that what everyone does????
*WHY USE A BOWL WHEN YOU ALREADY HAVE AN EMPTY BOTTLE OF WHITE WINE?*
*NOT ONLY ARE YOU SOAKING THE GARLIC IN A FLAVOURFULL LIQUID YOU CAN ALSO LEAVE ALL THE GARBAGE IN THERE WHEN YOU THROW IT OUT!*
15 empty bottles*
@@safir2241 Ah yes my mistake
“I have the knife skills of a mere mortal” -A mere mortal
I love your #5 method. If you have the right kind of garlic, they come out easily with a fork. Best method I’ve found
1:37 Close call, you almost let out your inner HowtoBasic
*6 videos without white wine?*
IM SO PROUD OF YOU😸
hello my name is adam and I've been sober for 6 vids.
@@verward my strange addiction
I really appreciate how you review so many different cooking techniques in one video. And your emphasis on keeping it simple for the home cook is so cool. Keep it up man.
What I do is talk nicely to them, they eventually come out. :)
garlic: sorry mom, I'm coming out, I'm gay
Zimbabwe approves this comment
Lmao!
Hey thats exactly the secret these noobs want to know. Don't share these precious nuggets.
What I do is send them to a conversion center
Thank you for showing the pros and cons of ways in preparing garlic for cooking. Excellent video coming from an everyday user, talking in a common folks language, that the viewer can understand. You gave viewers a choice whether they want to make the job simple or complex. I was able to pass on this subject video to a friend having problems in using homegrown garlic for cooking.
I use the smash with knife method most often. However, for large amounts I use the 2 bowl method. This works really well for me as I use 2 plastic bowls which are not too big, but big enough to have a lot of volume for which the cloves can move around in. And yes it requires a large amount of shaking, but in the end saves a lot of time.
If you need large quantities, cut the root and the tip directly from the head with a sharp knife (it needs to be pretty sharp) then smash the whole head with the side of the knife, don't use much force or garlic is going to fly off in all directions.
me: can only cook spaghetti as my most complex meal
also me: watches every Adam Ragusea video
Same
Now you can add some garlic to the spaghetti, which is really good
Is it weird that I’m 14 and I can make fresh pasta, pizza, a medium rare steak and more dishes.
Yes, finally! Thank you! I've had enough of people watching me bash my garlic with the back of the knife and looking at me like I'm crazy. It is the best and the only good way there is to peel garlic. If I wanna slice it I'll bash it gently, and If I'm really doing a big batch I'll put a few simultaneously and give the whole knife a few bashes.
I don't understand why people like hurting their hands by bashing the knife when they can just put their weight over the knife over the garlic.
@@69elchupacabra69 I recommend using your weight to slowly smoosh it to get the skin off (I think it comes off way easier than crushing it), but hitting the knife shouldn't hurt! You can just make a fist and bounce it off the knife, like banging on a table - just make sure the handle's out of the way so the knife blade can go flat
It ~sounds~ worse than it is because of the noise of the entire blade hitting the surface at once, but it's like knocking on a door - your hand just bounces off so it doesn't hurt. It's a great way to crush things quickly! Usually way more force than leaning on it too
Why would I bother? It takes like 5 seconds to peel a garlic clove by hand in the first place..?
Sometimes fingers like to be difficult
Hey Charlie! Use your knife to peel instead of your nails that's how I do my onions too
Whatever works for you :)
These methods are more for if you are doing a ton of garlic.
If you are doing one clove just peeling it by hand works fine.
@@ramue5749 How much garlic does a recipe need? Why do people act like garlic is uniquely difficult, it's like one of the easiest things you're ever going to peel in prep.
The silicone tube method really is the best. Every time I use mine with a guest around they marvel at its ingenuity. Easy, painless, doesn't stink up your hands.
For a lot of recipes you don't need to peel _or_ press. For example if it's getting cooked a long time it'll all break down anyway, so you can literally just dump the whole cloves skin and all and they'll separate. Zero mess. You just have to fish out the skins later, and mash the now soft garlic against the side of the pan if you want. Another thing I like to do is for example when making steak just roast some garlic cloves right along in the same pan. The papery skin will protect the garlic from burning and you'll get close to zero effort roasted garlic paste.
I poured white wine over my garlic and it peeled on its own simply magnificent.
Make sure to season the cutting board you peel it on
Ehh, if u crush em gently enough they come out whole perfectly
"crush em gently" sounds like a 90s power ballad
Well if you crush them gently, they probably won't come out, atleast in my experience.
( ͡° ͜ʖ ͡°)
uchiha itachi, "you don't always have to crush em hard..."
Why crush them gently, your only going to chop them up anyway.
THANK YOU for saying “raises the question” and not “begs the question”
"Begging the question" has meant "raising the question" for about as long as the phrase itself has existed. The other meaning, that of assuming the conclusion, is actually a mistranslation from the latin "petitio principii", which actually means "assuming the initial point". So while "raising the question" is doubtless correct, you don't have to thank anyone for using it instead of the equally correct "begging the question". You should, however, avoid using the mistranslation since it's a confusing mistake to start with.
For the "between two bowls" method, I like to use a Tupperware container. There's plenty of room for the cloves to shake about, and the lid is secure so you can shake with one hand pretty easily; really get the velocity up much higher than if you had to hold two bowls together and generate no centrifugal force becaue you're using both hands.
I use the shake method with a medium-large jar. Much easier, works just fine.
How is it easier than just crushing it?!
@@Kakaragi if you're peeling a head or two of garlic, at some point it makes more sense to peel all the cloves at once instead of one at a time.
@@yotamgosh But crushing it is just more efficient, sure it's one at a time but it's more sequential and doesn't take all that much time to do!
@@Kakaragi I dunno, the way I crush it and the way I shake it...
It's better to crush 5 or so cloves. But when I need 20 or more, I like to shake it.
Also, shaking the cloves keeps them more intact, and that matters sometimes, if you're not mincing the garlic
@@Kakaragi because you can do 20 at once
It's very easy to get the smell of garlic (and onions, leeks, shallots, etc) off your hands: simply touch the smelly hand to anything made of stainless steel (like your knife or a spoon) while running both under cold water. Works like magic. Instant chemical reaction that leaves no trace.
I slice it really thinly with a razor blade so I liquifies in the pan with a little oil it’s a very good system
For the shaking method, I find it works best to put them in a long rubbermaid container, the kind with the hard plastic or glass, then shake it on its side so gravity does a lot of the work getting the garlic from one side to the other. You don't have to shake as hard since the gravity itself helps out.
Adam “And frankly I don’t some people will be able to exert the necessary force” Ragusea
The shaking method: Works fantastically in a glass mason jar. Still only worth it if you need a lot.
The very best way? Go to the Asian supermarket and get a half pound of peeled cloves for $3 (maybe 40 cloves?).
@@phein5793 well depends on where you live
From now I will forever quote "I have the knife skills of a mere mortal"
I would frame it and hang it in my kitchen
So glad you're comparing fresh and jarred garlic, the predone stuff is so much more convenient!
just put the garlic in a jar instead of two bowl
Then tie the jar to your car tire
Put the jar in a tumbler 🤔
I have been using tins that I normally make cocktails with.
@@jamesglenwright9800 mmmmmm garlic margarita 🤤🤤
DSMattitude ...
This is one of the best put together videos I've seen because of the explanations, sources, and tips without fluff. Wish every video was like this
I always halve the clove and then you can peel the skin off on both pieces really easily, if it doesn't fall off by itself already.
Thats a good tip ill try
I tried that and it doesn't work...
Personally, I use the sleeve method to peel the garlic and I cut the bottom root off first. THEN I use the garlic press which I think is MUCH faster and better than chopping because it reduces the garlic to smaller particles. Your grandmother AND great-grandmothers would think we are both being ridiculous, because they'd just quickly peel it with a paring knife and then chop it with the same knife into relatively large pieces while chatting with whichever members of the family were in the kitchen.
Hi mr Ragusea
@@rizzy6087 yes, he's Adam's father.
Hey mr Ragusea, just a heads up, but you don't have to peel your garlic before putting it through the press!
Props to your improved editing and camerawork! People used to think your camera was too close to your face and that your videos ended too abruptly. Both of these things have been fixed in this video. You really are becoming one of my favourite TH-camrs lately.
Man I was so excited about the enchiladas and now 2 videos have come out since then and I'm begining to think you forgot
Big Steezy Thursday
Lighting tip: keep it at a 45 degree angle both on your horizon and vertical scope. The lighting in this vid is far to frontal. Great job, though, keep up the good work!!
#5 (0:20). For a party trick, I have a deba knife that would be perfect for Glen's method, in theory. Core it like a tomato. If I get good at it, I might _briefly_ impress my in-laws. 😌
#4 (1:21). Bash and nuke. For taking out frustration, without garlic flying everywhere, might I recommend a big steel bowl, a Dutch oven, or some other wide pan with high walls? Also, try a wooden mallet, or punch it if you're a badass.
I also recommend the bash for quickly removing most of the root, before even starting these other peeling techniques.
#3 (2:34). Shaking. Looks good. I wonder if wet cloves would also peel faster, letting the skins stick to the walls.
#2 (3:51). Rolling. Rubber gloves? Rolling a big rubber mat across a cutting board, or in a sheet pan, might also allow you to do multiples at once. I'd also try it wet.
#1 (4:21). Knife smash. I wonder if smashing between two boards would have the same effect. Downside is the damage; if you're not using the garlic immediately, it will start to degrade.
Honorable mention: I found that warm water and well-fitting rubber/latex gloves worked pretty well, making them my second best method for keeping cloves intact, without even slightly cutting them at the root. Also kept the smell off my hands.
#0. In my kitchen at work though, we started ordering gallons of peeled garlic, once we started doing enough volume to make it worth not peeling by hand. I wonder if the company uses machines. 🤔 (I looked it up. Peeling machines absolutely exist, both wet and dry versions.)
Thanks Adam for the video! I learned a lot!
And anyone who read this far, thank you too. 😅
The unlisted sixth option is to cut both ends off of the clove, but do it "bluntlly" ; as in, try not to cut throught ALL the way. This will leave a little tear, almost as a starter, and you can take the whole skin off whole. I do this very regularly. If its tough, then I do 1 (the knife smash thing)
Adam, I believe the salt trick is only useful when you are going for a very fine mince. You add the salt when the pieces are smaller than you had it. Then you smush the knife on the mince to organize it into a slab so when you continue to mince, the garlic stays in a neat pile and you get a more efficient pass. Love your vids btw
The way you were handling the knife in the beginning gave me anxiety 😂😂😂
I always just take one clove at a time, grip both ends with my fingers and _twist_ it, and that usually pops enough of the skin off that peeling it becomes child's play. Still takes a while to peel a LOT but it's painless and doesn't require any extra tools.
i prefer this method as well
Putting the unpeeled clove in the garlic press has been the best cooking tip I've ever received by far. It's so useful. It makes the press easier to clean too
was just waiting for "bashing with the knife" all along. Awesome!
I usually twist each clove with my fingers and thumbs. It works great in most cases, and your hands don't smell like garlic. It takes like 3-5 seconds for each clove.
It's great for home cooking since I rarely use more than 4-5 cloves.
YES! I never see anyone use this method, and it works stupid well!
11 views 22 likes 6 comments but there is 63 comments.
TH-cam is on crack officially again!
And great video Adam!
Love your videos man, keep it up
I bought an excellent Zyliss garlic press 25 years ago and have never stressed about garlic again. Easy peasy.
I press a clove with the heel of my hand until I hear/feel a slight snap,
Then snip the root end off.
Most of the time like 90% the skin comes off nice and easy.
Garlic's one of those things I like to just do by hand until it's peeled. I guess If I'm rushed, I'll break off the needed cloves and snip the tips on both ends, then peel. It's not that hard, and you know it's frosh, plus I'm quite convinced it gives my other foods I process afterwards some flav.
My method for whole cloves is to cut the root end then use the tip of my knife to tear paper from the clove. Hitting 2 birds
I watched the whole video waiting for a revelation only to learn I'm doing it the best way already anyway.
Ranked Garlic methods implies the existence of competitive garlic peeling.
Who knew that peeling garlic would be so entertaining and educational? Educational yes, but thank you for keeping this entertaining as well!
it's entertaining until the video stops and you have to do it lol
The root end of the garlic clove IS yucky and should be cut off. Finally someone acknowledges that.
oh I have an idea! go to the Asian market and get peeled garlic which is like 3-5 heads for $2
Wtf...go baco to eating frozen dinners...the taste is far the fuuck off from fresh
That’s great, but chances are that garlic was peeled by prisoners in China. Their fingernails break right away, so they end up using their teeth to crack them. Enjoy!
Tuco Pacifico bruh
@@Bigbrodonateddollarsthroughsup it's a joke, bro.
Moon Truther It’s not. www.ft.com/content/1416a056-833b-11e7-94e2-c5b903247afd
116 like 0 dislikes balanced as all things should be
I have always nipped the stem end. whacked good with the knife side, pull off and mince
Apparently, the "crushing" is important to release the stink
a press is good because some garlics have a strong fibre mass that can cause heartburn sometimes
love the channel
The only chef that interests me with his videos
I watched these videos in the wrong order, and now I feel like you're just never gonna get that forgiveness. oh well, other videos to watch
When using salt as an abrasive, you're right, it does draw out the essential oils in the garlic, which is where all the flavor is. However, it also does really break the garlic up into smaller pieces, and will break it down into a full-on paste if you do it enough. Honestly, you didn't get a very good result here because you didn't use enough salt.
"the paper comes right off" reminded me of that remix of the Slap Chop infomercial by that Vince guy where he says "the skin comes right off"
Before watching the video I want to say that nothing beats simply smashing the glove with the flat side of the knife. It pops right out. I started cooking at 7 and I'm now 29; and it works well enough that for my entire life, I've never even considered needing another method.
Once in awhile it's nice to watch a video that says, "you're doing it right"
Rolling in the new silicone sleeves that come with the newer garlic mashers is sooooo fast and easy....and your hands don’t smell 😇
Getting rid of garlic-stinky-hand tip: Wash your hands in COLD water. Warm/hot water just fuses the garlic juice in to the skin.
You're welcome.
:-)
I'll try this one day
Hey Adam! I just recently started watching your videos and was wondering what you'd think of my garlic mincing method... What I do is treat it like a larger allium, basically using the same method one uses to chop an onion, but on a smaller scale.
But then I was curious, if the garlic isn't being smashed, then is that allicin all going to present in the same way? Would it make a difference in taste? Love your videos, and thank you for what you do!
I normally use the bashing with a knife method if I'm mincing the garlic but if I want the clove whole I normally cut 90% of the way through on the root end(so that it's basically just the skin left underneath the knife)and then peel the clove up leaving the skin on the board side attached to the root end, If you do it well you can get the skin off in one peel.
Grinding the minced garlic with salt with the side of a knife does work but it takes more time then you demonstrated. Basically if you don't have a micro plane, mortar and pestle or garlic press to make garlic paste then use the salt and knife side. Worked like a charm for me.
Pls do fruit/veggie peeler next cause every Sunday I have to peel 50 mangos and idk what to do
I've seen people halve mangoes and use a glass to separate the skin from the flesh of the fruit., might be worth looking into.
He's got these myths well Gar-Licked! 😋
That bowl at 2:46 looks like wagyu beef
Or I just watch to many guga food videos 🤙😂
Joshüa 115 😅👍
For the salt paste technique, it really helps grind the garlic if you are using a wooden, bamboo, or the ubiquitous restaurant style plastic cutting board that has a bit of texture to it. That way the minced pieces are held in place by the board’s grippy texture. And bonus tip; you should not use a very hard cutting board made of glass, or marble, or similar very hard material. This will dull your knives very quickly! With cold season upon us, raw garlic “pickled” in honey for a week or more at room temp retains the allicin, (which is a very potent antimicrobial for fighting bugs), while making eating raw garlic much more tolerable. You can also use the infused honey in a warm drink. It’s nature’s antibiotic! The tubes are full of garlic honey how to videos.
I always use the twist method. Take a clove and with both hands twist it in alternating directions. Works really well. No pain no smelly hands.
1:38 - 1:40
*HowtoBasic flashbacks*
3:15 the intellectual version of "do you even lift bro?"
3:17 I feel attacked.
What works for me is gripping the ends of each clove and twisting firmly. It works everytime. Try it Adam!
...or, buy a 3pd bag of pre-peeled garlic at Sam's Club. After I take-off the ends, I slice it with my KitchenAid attachment, dehydrate it, and make my own delicious garlic powder. It goes on practically everything - sparingly. My Italian Nona would be proud. Love your videos!!
"No! Just throw it in a pot of water and boil it!"
(I'm trying to make this your new meme. Can you tell? ;)
I've never had an issue with just squashing the clove under a knife or with my had, cutting off the root bit (sometimes don't even need to do that), then just pull the skin off from the tip at the top of the clove. Usually pops right off.
If you want full cloves, instead of smashing your hand down on it, put the heel of a chef's knife on it and press firmly (or tap firmly but gently) with the heel of your hand. This will loosen the "paper", and when you cut through the base of the clove to the paper the other side, you can leave the knife pinning the paper on the underside of the clove, and pull the clove away. It either comes out freely, or you have a small easy peel to do at that point. It's like peeling an onion, when you cut through the top and tail and pull away the skin to make it easier to peel.
Thank you for using the word “methods” instead of “hacks”. I’m sick and tired of the disrespect and mis use of this precious word.
My favourite garlic peeling trick is to put them in the oven with a whole chook or a leg of lamb for a couple of hours. The garlic softens nicely, and you can squeeze directly into your mouth. Delicious.
Your garlic rank video made me switch to just buying peeled garlic
Game changer
I came up with my own method since I use fresh garlic every day. You just hold each end of the clove (pinch the root end between your thumb and forefinger with one hand and pinch the other end of the garlic in the same way with your other hand. Then twist back and forth. The garlic stays whole, it doesn't hurt your hands, you're not exhausted from shaking it, and it's not partially cooked.
I don't like using a garlic press because I often get garlic with rotting bits and mold between the layers so I sometimes need to cut out parts and wash before using.
It's good to see that, even though Casey's been gone seven years and a skosh, that people can still count backwards to one.
I put a whole Costco sized bag of garlic in a fine hole mess bag and tumble in the dryer on "no heat" setting. This methods beats the skins off. Then I press all the garlic and put in a zip lock gallon bag. I flatten the garlic throughout the bag and roll it up and store in the freezer. When I need some garlic, I remove bag from freezer and snap some frozen garlic from the thin frozen garlic sheet. It can be thrown into sauces or pans right away or let it defrost a bit if you need it for a dressing. This method retains full garlic flavor and pressed garlic is always handy with no mess. Easy!
Mince garlic is another pain adding to peel one. Just bought Garlic Twister, it is fantastic! First use it to smash on a clove, its peel comes off easily, then put 3-4 cloves inside it, minced garlic ready in seconds. No touch garlic no smell on your hands.
Has anybody tell you that you have the most convincing voice ever? I would buy anything you sell 😂🤣
I peel a lot of garlic for my restaurant (sometimes 20 or 30 heads at once) and since we use different types of garlic for different recipes (don't f***k with garlic in the south of France), it's not always possible to buy pre-peeled garlic. I've tried many technics throughout the years and what works best for me is to cut the root part, and dip in warm water. After about 10 minutes, a simple squeeze between 2 fingers will get the cloves out of the skin cleanly and very fast. It works with the large cloves as well as the tiny ones.
If you want to pre-peel a lot of garlic in advance (for the whole week for example), avoid breaking the cloves and preserve them in olive oil, it won't affect the taste of the garlic much but it will slightly flavor the oil which you can then use for dressing or roasting. You can keep them for over a week before they start weakening in taste. If you leave them in oil for several weeks, you can eat them like candies.
If it's late in the season and the garlic is old and has a sprout inside the clove (it's usualy the case at the end of winter, begining of spring), in that case, smashing it with a knife will allow easy removal of both the peel and the sprout. But that is more time and effort consuming and since the cloves are broken, you'll have to use them right away.
I've cracked knife handles (and dented several more) with #1.
Also, using a jar to shake simplifies things and speeds things up. However, it works best with just a few at a time and they all become more perishable in the process, since it bruises them. However, if you need two heads done, you can do it in two or three jars of shaken cloves.
I prefer to squeeze the clove between my fingers. I love the way it makes my hands smell.
I just invented a garlic press that's big enough to fit a whole head of garlic in at once. It's sold under the name Potato Ricer. No need to peel separate cloves. BOOM JOB DONE.
Love love love the silicone roller it works so well and can do multiple at one time